This pie has it all, from the wonderful wholemeal celeriac pastry to the delicious, healthy vegetable filling. Because celeriac is used in the pastry and the pie filling, it is the dominant flavour of the pie, so perfect for celery lovers. The celeriac I used was 850 grams, so once it has been peeled it yielded about 800 grams grated.
The quantity of celeriac in the pastry means the pastry will be quite sticky, but if you rest it while you make the pie filling and then keep your board well floured when rolling it out, it will be fine. Once you have rolled the pastry out the desired size, gently fold it in half, place in the tin and carefully unfold it (it is likely to break up if you try and transport the whole piece flat).
I find the easiest way to cook the broccoli is in the microwave, but you can steam or boil it on the stove if you prefer.
I would advise leaving the pie on the base of the springform tin if serving the pie straight from the oven. If you want to serve it later, it can be refrigerated, then the springform is easy to remove, but make sure you transfer it to an ovenproof plate so you can reheat it in the oven, as the pastry lose its lovely crunch if you reheat it in the oven.
Celeriac, Broccoli, Mushroom & Camembert Pie
1 cup wholemeal flour
½ cup rice flour
½ cup ground linseed
½ teaspoon salt
125 grams butter (cubed)
400 grams grated celeriac
25 grams butter & dash olive oil
450 grams mushrooms (sliced)
400 grams grated celeriac
4 cloves garlic (crushed)
1 tablespoon dried red capsicum
2 teaspoons dried rubbed tarragon
1 teaspoon each freshly ground salt & black pepper
1 head of broccoli (cooked)
125 grams camembert (sliced)
To make the pastry, put the flours, linseed, salt and butter in a food processor and pulse until it forms crumbs.
Add a very small drizzle of cold water to bind the mixture and then add the celeriac and pulse until it forms a ball. Rest on a floured surface while you prepare the pie filling.
Heat he butter and oil in a large fry pan and add the mushrooms, celeriac, garlic, tarragon, capsicum, salt and pepper and fry gently.
Remove from heat when mushrooms are cooked.
Roll out enough pastry to line a well-greased (235 mm diameter) springform tin and line with the pastry, overhanging the edges.
Using the food processor, blend (until smooth but still a bit chunky) half of the mushroom mixture, half of the broccoli, eggs and more salt and pepper to taste.
Mix together the other half of the broccoli pieces and mushroom mixture and put half of it into the prepared pie base, then spread blended mixture on top.
Arrange camembert on top.
Spread remaining broccoli pieces and mushroom mixture on top.
Lastly roll out remaining pastry and lay on top of pie.
Trim around the edge and use a fork to press layers together and prick top a few times with the fork.
Bake at 185°C for 45 minutes.
Carefully remove from springform tin.